By Christopher Spradlin, Bistro Christo Personal Chef Services, Fort Worth, Texas.
Yield: 2 servings
3 Tbsp Clarified Living Garlic Ghee! (divided 1Tbsp + 2 Tbsp)
2 tsp garlic, minced
1 Tbsp shallot, minced
8 oz linguini
2 halibut fillets
1 Tbsp fresh parsley, finely chopped
3 -4 sprigs fresh thyme
1⁄4 cup dry white wine
1⁄4 cup chicken or vegetable stock
1⁄2 cup heavy cream
3 Tbsp grated Parmesan
1⁄2 lemon, juiced
Salt & Pepper, to taste
Prep the fillets
Season fish fillets with salt and pepper. Coat each fillet with 1⁄2 Tbsp of Garlic Ghee, and top with a few
thyme sprigs. Place in a sealed plastic bag and let rest in refrigerator for 30 minutes up to overnight.
Remove fish from fridge about 15 mins before cooking to allow fillets to come to room temperature
before going into the oven.
Pasta
Cook the pasta according to package directions. Drain, reserving 1⁄2 cup of pasta water.
Halibut
Preheat oven to 400F.
Line a sheet pan or baking dish with parchment paper. Place each fillet on pan / dish, discarding thyme
sprigs.
Bake 8 to 10 minutes, until opaque. (Halibut is a delicate fish and can cook quickly depending on the
thickness of fillet. Check the fish after 5 or 6 minutes. Fish is done when flesh flakes and is opaque. Avoid
overcooking!)
Garlic Ghee – White Wine Sauce
Heat a medium pan over medium heat. Add remaining 2 Tbsp of Garlic ghee.
Add shallot, cook for 1 – 2 minutes until soft. Add garlic, cook until fragrant (about 30 seconds).
Add white wine, and vigorously simmer for about 1 minute.
Add in stock, simmering for another 1 – 2 minutes.
Add in heavy cream and parmesan. Let mixture simmer for 3 – 4 minutes until thickened. Season with
salt & pepper.
Remove from heat, stir in chopped parsley and a squeeze of juice from 1⁄2 lemon.
Add cooked pasta to sauce, stirring to mix. Add in pasta water 1 teaspoon at a time until desired
consistency.
Plating
Add sauced linguini to plate, top with halibut fillet. Optionally top finished pasta with toasted panko
breadcrumbs and/or toasted pine nuts. Warmed cherry tomatoes make a great accompaniment or any
vegetable of your choice.